1. Trim the woody ends from the asparagus, removing tough fibrous outer layers from the stalks if they are large - a potato peeler is good for this. 2. Cut the asparagus into 1" lengths - setting aside the tips. 3. Bring a pan of water to the boil and boil the asparagus for 2 to 4 minutes - excluding the tips; add the tips and boil for a further 2 minutes. 4. Drain carefully - the asparagus should be just tender but not too soft. 5. Beat the eggs with the spices and seasonings. 6. Warm the olive oil with the butter in a large roomy pan - over a moderate heat. 7. When the butter has melted and the oil is sizzling, add the beaten eggs. 8. Stir for 1 minute with a wooden spoon, then add the asparagus. Cook for a further 1 - 2 minutes, until the eggs are just set. 9. Serve at once, sprinkled with pimenton, crusty bread and side dishes of olives, almonds and choritzo. ---------------------------------------------------------------------------
Nutrition
Ingredients
